GRILLED CORN IN THE HUSK WITH CHILI AND LIME

Grilling corn in its husk seems completely natural, packaged as it is en papillote by Mother Nature. It pays to soak the cobs (in their husks) in water first, so the husks won’t burn too much on the grill. A gimmick I like to use:peel a 1-inch-wide section of husk on one side of the cob completely down to the kernels, exposing them directly to the heat of the grill. This lets you measure the overall doneness of the corn by the colour of the kernels. Or squeeze the cob with your fingers. If it gives a little, it’s cooked through.

CORN ON THE COB

UNSALTED BUTTER, MELTED (ABOUT 1/2 TABLESPOON PER COB)

LIME, QUARTERED (1/4 LIME PER COB), FOR ZESTING AND JUICING

CHILI POWDER (OR SEE RECIPE)

SALT

BEING CAREFUL to leave the husk attached at the base of each stalk, carefully peel down the corn husk, exposing the kernels.

IN A BOWL, combine melted butter and lime juice. Brush liberally over each cob. Sprinkle with lime zest, chili spice, and a little salt. Return the husk so it’s covering each cob. Peel an inch-wide section of husk down the whole cob and remove it so that you have a strip of exposed kernels.

PREPARE YOUR CHARCOAL GRILL to peak heat (coals whitened, your hand tolerating just 2 seconds of heat when held 4 inches above the grill)or heat your gas grill to 500°F (preheated on High for 10 minutes, lid closed).

PLACE YOUR CORN on the grill and cook, turning every minute or so, until the exposed kernels are tender and darkened in spots, about 8 minutes (the husk will burn in parts, but that’s okay). The corn will poach nicely inside the husk. When the corn is done, remove from heat and set aside while you grill the rest of your meal. The cobs will stay warm enough in their husk jackets for up to 30 minutes.